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Recipes
Penne with Italian Turkey Sausage and Vegetables
By mschweickert
Preparation Remove casings from sausage
- 1/2 pound hot Italian turkey sausage
- Cooking spray
- 1/2 cup chopped red onion
- 1 garlic clove, minced
- 1 cup mushrooms, quartered
- 1 small red bell pepper, seeded and cut into 1/2-inch strips
- 1 small yellow bell pepper, seeded and cut into 1/2-inch strips
- 1 small zucchini, halved lengthwise and sliced
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- 1/4 cup fat-free sour cream
- 4 cups hot cooked penne (about 1/2 pound uncooked tube-shaped pasta)
- 1/4 teaspoon black pepper
Roasted Grapes with Oozy Cheese
By mschweickert
Sunset AUGUST 2012
- 1 cup seedless red grapes
- 1 cup seedless green grapes
- 1/2 teaspoon finely chopped rosemary
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3-oz. wedge of ripe triple-cream cheese, such as Cowgirl Creamery's Red Hawk*
- Sliced baguette, toasted
Fresh White Bloody Mary
By mschweickert
Directions Add the tomatoes, cucumber, celery, 3 cups of grapes and jalapeno to a blender and puree
- 4 green tomatoes, roughly chopped
- 1 hot house cucumber, roughly chopped
- 2 ribs celery, peeled to remove tough outer fibers and roughly chopped
- 3 cups seedless green grapes, plus more for garnish
- 1 jalapeno, seeded
- 2 tablespoons horseradish
- 1 tablespoon superfine sugar
- 2 lime wedges, plus more for garnish
- Crushed ice
- 2 to 3 ounces vodka, chilled
- 1 tablespoon salt and freshly ground black pepper, on a small plate
- Cucumber spears, celery sticks, for garnish
Fresh Corn Quiche
By mschweickert
Preparation Preheat oven to 375°F
- 3 large eggs
- 1/2 small onion, coarsely chopped
- 1 tablespoon all purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/3 cups half and half
- 3 tablespoons butter, melted
- 2 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed
- 1 deep-dish frozen pie crust, thawed
Slow-Cooker Chicken Fricassee with Mushrooms
By mschweickert
Heat oil in saute pan over medium high heat until shimmering
- 2 Tbsp olive oil
- 4 bone-in chicken breasts, seasoned with salt and pepper
- 2 Tbsp unsalted butter
- 1 lb cremini mushrooms, quartered
- 1/4 cup minced shallots
- 1 Tbsp minced fresh garlic
- 1/4 cup all purpose flour
- 1 Tbsp tomato paste
- 1/2 cup white wine
- 1/2 cup chicken broth
- 4 carrots cut into 1-2 inch pieces
- 4 celery ribs cut into 1-2 inch pieces
- 3-4 fresh thyme sprigs
- 1 fresh bay leaf
- chopped fresh parsley
Prosciutto and Goat Cheese Strata
By mschweickert
Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit
- 18 slices firm white bread (such as English muffin bread), crusts removed
- 6 ounces prosciutto, thinly sliced
- 8 ounces goat cheese, crumbled
- 4 ounces provolone, grated (about 1 1/2 cups)
- 1/4 cup chopped green onions
- 6 tablespoons thinly sliced fresh basil
- 5 large eggs
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 3 tablespoons butter, melted
Grilled Chicken Bánh Mì
By mschweickert
Sunset JULY 2012
- 2 boned, skinned chicken breast halves (1 1/2 lbs. total)
- 4 tablespoons hoisin sauce, divided
- 1/2 teaspoon Chinese five-spice powder
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons vegetable oil, divided
- 2 tablespoons lime juice
- 1 tablespoon Thai or Vietnamese fish sauce
- 4 sandwich rolls or 1 sweet baguette, cut into 4 equal lengths and split lengthwise
- 1/4 cup mayonnaise
- 1/2 English cucumber, cut into 2-in. matchsticks
- 1 medium carrot, cut into thin matchsticks
- 4 ounces jicama, cut into matchsticks
- 1 red Fresno or red jalapeño chile, halved lengthwise and sliced
- Cilantro, Thai basil, and mint leaves
Pork With Black Beans, Brown Rice, and Green Chili-Cilantro Sauce
By mschweickert
Directions Heat oven to 425° F
- 1 cup long-grain brown rice
- 1 15.5-ounce can black beans, rinsed
- 1/2 cup chopped fresh cilantro leaves
- 1 4.5-ounce can diced green chilies
- 4 radishes, sliced
- 1 scallion, sliced
- 1 tablespoon fresh lime juice
- 6 tablespoons olive oil
- kosher salt and black pepper
- 1 1/2 pounds pork tenderloin, cut crosswise into 8 pieces
- 1 teaspoon ground cumin
Pork Tenderloin with Shredded Brussels Sprouts
By mschweickert
Preheat the oven to 450 degrees F
- 1 teaspoon caraway seeds, crushed
- 1 teaspoon paprika
- Kosher salt and freshly ground pepper
- 1 large pork tenderloin (about 1 1/2 pounds)
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 4 cloves garlic, chopped
- 12 cups shredded Brussels sprouts blend (with kale, broccoli, and cabbage; from two 10-ounce bags)
- 1 1/2 cups low-sodium chicken broth
- 1/4 cup chopped fresh dill
- Grated zest of 1/2 lemon
- 1/2 cup heavy cream
Chicken Potpie Soup
By mschweickert
Preheat the oven to 425 degrees F
- 1 disk refrigerated pie dough
- Freshly ground pepper
- 1/2 teaspoon plus a pinch of poultry seasoning
- 2 tablespoons unsalted butter
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
- Kosher salt
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 3 medium Yukon gold potatoes, chopped
- 1 10-ounce package frozen mixed peas and carrots